Region: Cáceres, Extremadura
Torta del Casar is one of Spain's most celebrated cheese PDOs, renowned for the exceptional quality and limited milk production of Merino sheep. Its unique character also comes from the traditional use of vegetable rennet, derived from the pistils of wild thistle. Originally crafted by shepherds for local consumption, Torta del Casar has gained widespread acclaim in Spain and internationally over the past 40 years.
Torta del Casar Tiana is an artisan raw-milk cheese produced by El Castúo cheesemaker using traditional methods. It features a distinctive bright yellow to light orange washed rind that protects its creamy, soft-ripened interior. The cheese offers a full-bodied, slightly lactic flavor with a persistent bitter aftertaste and subtle nutmeg notes, complemented by an intense, animalistic aroma.
HOW TO USE
Remove from the fridge 3–6 hours before serving to bring the interior to an ideal temperature of around 24°C, enhancing its spreadable texture. Spread it on bread or cheese crackers, or pair it with nuts, quince paste, or sweet jams. It pairs beautifully with brut Cava and white wines with woody notes.
Ingredients: Raw sheep’s milk, wild thistle rennet, and salt
Nutritional facts (100ml): 317 kcal, 26.3g fats, of which 18.0g are saturated, 1.3g carbohydrates, of which <0.1g sugars, 17.5g proteins, 1.5g salt.
